Jamie Oliver’s Stuffed Turkey & Cider Gravy

This is the star of the show, so start with a quality bird and give it plenty of love and attention.

 

Serves: 10
Preparation time: 20 Minutes
Cooking time: 195 Minutes

 

Ingredients:

1 x 5kg Norfolk Black turkey
3 clementines, halved
1 bunch of fresh rosemary
1 tablespoon olive oil by Sainsbury’s plus a splash for the stuffing
6 red onions, 2 chopped and four cut into wedges
2 sticks celery, chopped
2 carrots, chopped
1 bulb of garlic, halved
3 small eating apples, halved

350ml dry cider
1 tablespoon plain flour
350ml chicken stock
A few sage leaves, torn
135g Taste the Difference ciabatta loaf, crusts removed and torn into chunks
12 Taste the Difference chipolata sausages
1 free-range egg, beaten

 

Method:

Preheat the oven to 200°C, fan 180ºC, gas 6.

Season the main cavity of the turkey with sea salt and freshly ground black pepper, then stuff with the clementines and rosemary. Drizzle all over with oil and rub sea salt and freshly ground black pepper into the skin.

Tip the veg, garlic and apples into a large roasting tray, place the turkey on top and pop into the oven. Turn down the heat to 180°C, fan 160ºC, gas 4 and roast for 2½–3 hours, basting occasionally with the fat from the tray. If the veg starts to darken, add a splash of cider and if the turkey skin goes quite brown, cover with foil.

Once cooked, place the turkey on a serving dish to rest. Pop the tray on the hob over a medium heat. When the juices are sizzling, add the flour and stir. Add the rest of the cider and stock, and bring to the boil.

Simmer gently, scraping up all the sticky bits from the bottom. Pour into a saucepan and cook gently for 10 minutes before sieving into a clean pan. Skim away any fat and simmer to the required consistency. Tip in the resting juices from the turkey, season if necessary and serve.

For the stuffing:
Heat a splash of olive oil in a frying pan over a medium heat. Add 4 onions, cut into wedges, season with salt, pepper and a good grating of nutmeg and fry for around 10 minutes, or until softened but not coloured. Add a few torn sage leaves and fry for a few more minutes until lightly coloured. Remove from the heat and leave to cool completely.

Tip the onions into a bowl with 135g torn ciabatta bread. Squeeze in 12 Taste the Difference sausages, discarding the skin and break up into pieces with your hands. Add one beaten free range egg to the bowl and mix together. You can either stuff the neck of the turkey with your stuffing, or roll into golf sized balls. Cook the stuffing in the oven for 20 to 25 minutes or until it’s golden at 180°C, fan 160°C, gas 4. If you’re adding your stuffing to the turkey don’t forget to factor this into your turkey cooking time.